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Old 04-13-2008, 08:14 PM   #1
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Tomato sauce variations

I'm looking for some tasty variations of the basic tomato sauce. Any suggestions?

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Old 04-13-2008, 08:22 PM   #2
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I like to saute some onions, celery, and matchstick carrots to add to mine along with just a tad of balsamic vinegar. You have to be VERY careful about adding the vinegar!!!!!!

I like to make it really thick with tomato paste and then thin it out with a robust red wine adding a bit more about 15 minutes before done so the flavor is more present at the end.

I will also add some vodka and chili flakes for a Fra Diavolo sauce.

Of course there's all those other traditional flavors in the above variations too i.e., garlic, oregano, basil.

I also like to use ground pork instead of ground beef for a meat sauce. And I like to use a combination of beef, pork, and veal when making meatballs and use milk as the wetting agent.
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Old 04-13-2008, 08:24 PM   #3
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I usually add sauteed onions, garlic, carrots and some basil, oregano/thyme, salt and pepper, but I wonder if leeks or zucchini would be a good idea.
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Old 04-13-2008, 08:27 PM   #4
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I don't see why not. I use thicker matchstick cut zucchini sometimes in my chili - it's great! I think leeks would be great too!

I used to make this dish where I used to work that was a simple marinara but it was surrounded by grilled veggies (zucchini, squash, asparagus, green beans, I can't remember what else) so I think any of those would make a great vegetarian-type/vegetable spaghetti sauce.

I know this is off topic but most of the time when I do a vegetable pasta like this I just use olive oil, garlic, and kosher salt as my "sauce". But tomato sauce with all of the above sure can't be bad!!!!
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Old 04-13-2008, 08:33 PM   #5
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Thanks for the suggestion
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Old 04-14-2008, 09:36 AM   #6
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Use fresh tomatoes, of course
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Old 04-14-2008, 09:42 AM   #7
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I use a can of whole tomatoes and pulse them in a blender with lots of garlic, fresh or roasted peppers, basil, oregano, salt, pepper and some olive oil. Then I simmer the sauce in a pan while the pasta is cooking. When the pasta is done, I put it in the sauce, mixt it and it's done! The peppers really change the flavor.
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Old 04-14-2008, 09:43 AM   #8
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finish with vodka and cream for a nice vodka sauce.

I like to add a little fresh rosemary, cubed fresh mozzarella, and white wine. Just heat until the cheese is warmed through.

Just add really nice olive oil and fresh basil for alla Checca.
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Old 04-14-2008, 10:00 AM   #9
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I like to add red wine, mozzarella, basil, Italian spices and clams.......
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Old 04-14-2008, 01:01 PM   #10
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Our standard spaghetti sauce goes like this: Brown a pound of ground beef, pour off fat, and saute a couple teaspoons' worth of minced garlic and about a half-cup each of chopped onions and red and green peppers. Add about 3 cups of crushed tomatoes and a half tsp. each of dried oregano and basil, or when we have fresh herbs, 1 1/2 tsp. each of fresh oregano and basil. Salt and pepper to taste.
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Old 04-14-2008, 01:17 PM   #11
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Quote:
Originally Posted by Finmar001 View Post
Use fresh tomatoes, of course
Actually, I very rarely use fresh tomatoes as they don't have any flavor except for a few weeks only in the summer. Canned tomatoes fit the bill here more times than not.
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Old 04-15-2008, 10:33 AM   #12
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Quote:
Originally Posted by kitchenelf View Post
Actually, I very rarely use fresh tomatoes as they don't have any flavor except for a few weeks only in the summer. Canned tomatoes fit the bill here more times than not.
I agree, I also prefer canned plum tomatoes.
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Old 04-15-2008, 12:11 PM   #13
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Oven Baked/Roasted Tomatoes

Rather than a traditional heavy sauce, try roasting fresh tomatoes w herbs, garlic, salt & evoo. Here's an example of a suggestion for suzi re Cherry tomatoes.

http://www.discusscooking.com/forums...9&postcount=16
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Old 04-15-2008, 12:46 PM   #14
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I skin, seed and cook down my tomatoes from my garden then freeze. USe as needed. Last year I froze 40 quarts of the stuff. Actually had to buy a new freezer just for that :) . Sometimes Ill make a tortelini salad with some marinara + balsamic vinegar + garlic + oil + olives + sun dried tomatoes and marinated artichoke hearts. Recently just got into sprinkling some toasted pine nuts on top of my pata with sauce.
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Old 04-15-2008, 12:53 PM   #15
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Add some roasted red peppers, artichokes and capers.

I also keep my sauces very basic. i.e. canned tomatoes, evoo, salt, garlic & basil would be my most basic one. I try to swap out ingredients to get variations and to keep the ingredient list down. I like to slice whole canned tomatoes and thin the sauce out a bit with wine, stock or water for a lighter sauce to use in a braise. Also, don't cook the bejesus out of it.
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